- Prep Time:20 min
- Cook Time:50 min
- Serves:8
This classic comfort food puts turkey leftovers to good use with a delicious blend of four cheese and a garlic breadcrumb topping.
Recipe courtesy of Butterball
Ingredients
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2-1/2 cups uncooked elbow macaroni (about 10 ounces)
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2 cups chopped cooked leftover Butterball® Turkey
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1 can (12 ounces) evaporated milk
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3 eggs, slightly beaten
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2 tablespoons Dijon mustard
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2 teaspoons Worcestershire sauce
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1/4 teaspoon ground black pepper
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2 cups (8 ounces) shredded Cheddar cheese
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1/2 cup (2 ounces) EACH shredded Swiss, Mozzarella and Parmesan cheeses
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2 tablespoons butter, melted
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1/4 teaspoon garlic powder
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1 cup soft white or whole wheat bread crumbs
Preparation
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1
Preheat oven to 350°F.
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2
Cook pasta according to package directions; rinse and drain.
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3
Combine cooked pasta and turkey in large bowl. In separate bowl, combine milk, eggs, mustard,
Worcestershire sauce and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta.
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4
Spoon pasta mixture into well-sprayed 3-quart casserole dish. Combine melted butter and garlic
powder in a small bowl. Stir breadcrumbs into butter and garlic powder mixture until evenly coated.
Sprinkle bread crumb mixture over top of pasta.
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5
Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted.
Additional Info
From The Kitchens of The Food Channel
